Ken's chinese chicken salad
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Ken's chinese chicken salad
  Chinese    Chicken    Salad    Poultry  
Last updated 6/12/2012 12:46:06 AM. Recipe ID 6218. Report a problem with this recipe.
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      Title: Ken's chinese chicken salad
 Categories: Salads, Oriental, Poultry
      Yield: 6 Servings
      1    Plain roasted chicken
           -(about 2 1/2 lb)
      8 oz Fresh bean sprouts
      2 md Cucumbers
      1    Carrots (or double amount)

      3 tb Sesame paste
           -or peanut butter
      2 tb Finely chopped scallions
      2 ts Sesame oil
      2 tb Chinese white rice vinegar
           -=OR=- cider vinegar
      3 tb Light soy sauce
  1 1/2 tb Finely chopped garlic
      1 ts Salt
      2 ts Sugar
    2/3 c  Chicken stock
      1 tb Rice wine or dry sherry
  TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in
  half lengthwise and remove the seeds with a teaspoon. Finely shred
  the cucumber into 3-inch lengths. Peel and finely shred the carrots
  into 3-inch lengths. Set the vegetables aside. Take all the meat off
  the cooked chicken and shred it into fine strips using a sharp knife
  or cleaver. Arrange the chicken strips on a platter and surround them
  with the bean sprouts, cucumbers and carrots. Combine all the
  ingredients for the dressing and mix them thoroughly. (I find an
  electric blender is useful for this, but you could use a screw-top
  jar and shake everything in it well.) Pour the dressing all over the
  chicken and vegetables and mix well. Serve at once.

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Recipe ID 6218 (Apr 03, 2005)

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